This is a traditional recipe for peppermint creams and is a family favourite.
The quantities below are given in metric but our family book says ‘Take a pound of icing sugar….”
Peppermint creams
A traditional recipe and family favourite.
Ingredients
- 453 grams icing sugar
- 2 egg whites, lightly whisked
- 1/2 tsp peppermint essence more if you prefer a real minty hit
- 2 drops green food colouring optional
Instructions
- Stir together all the ingredients in a bowl and mix well
- Tip the mixture onto a sugared surface and knead until smooth. This takes some time and effort!
- Roll the paste out to the required thickness – depends on personal taste
- Cut the paste into shapes and place on a baking tray lined with grease-proof paper
- Leave to dry for about 30 minutes. The outside shouldn't be sticky to touch
Other recipes you may like:
• Eliza Acton’s Superlative Mincemeat
• Swiss Toffee
• Sorbet of raspberries